Fruity and Creamy Puff Pastry

My hubby brought large puff pastry at home and I really don’t know what should I do with it aside from eating it as it is, so I asked question in yahoo answers if anybody knows a good recipe for it and somebody answered me to make it into this one. The result was really yummy and it was gone like a wind from the moment I served it. To the one who gave me thsi recipe, thanks a bunch! 🙂

Ingredients:
3 pcs. large puff pastry
1 can 350 g fruit cocktail
1 can 170 g strawberry flavored cream
1 ½ cups cream cheese
½ cup condensed milk
confectioners sugar (optional)

Directions:
1. In a bowl, combine fruit cocktail, strawberry flavored cream, cream cheese and condensed milk altogether. Mix well.
2. Line shallow dish (the same size of the pastry) with one puff pastry, spread half of the cream mixture over it.
3. Cover with another puff pastry, spread 2/3 of the remaining half of the mixture over the pastry and cover again with the remaining last or third pastry.
4. Use the remaining cream mixture to garnish it. Sprinkle with confectioner’s sugar if desired.
5. Refrigerate for at least one hour before serving. (sliced according to your desired sizes)

Advertisements

Tiramisu

My hubby brought some packages of ladyfingers and puff pastries at home few days ago, I want to make something out of it but when I tasted the puff pastries it seemed that I want to eat it as it is because it was so yummy. I ate it with my green tea during snack time, the only remaining was the ladyfingers so I decided to make tiramisu. Actually, that was my first time to make tiramisu because it’s been a long time that I want to make one but the problem is the mascarpone cheese, I don’t know where can I buy it here in Kuwait. I always checked the cheese section of the grocery store every time we shopped but I cannot find one. I browsed online what is the best substitute for mascarpone and many articles said that a combination of cream cheese and thick cream will be fine but they said that if you want to make an authentic tiramisu, then there will be no substitute for mascarpone cheese. 😦 I had no choice!

Ingredients:
1 package 200 gm ladyfingers
1 ½ cups hot water
3 tbsp. coffee powder
¼ cup sugar
2 tbsp. vanilla
1 ½ cup mascarpone cheese (or 1 cup cream cheese blended with ½ cup thick cream)
3 tbsp. powdered sugar
2 tbsp. cocoa powder
grated chocolate bar

Directions:
1. In a medium bowl, blend mascarpone cheese and powdered sugar (If using the substitute, blend cream cheese, thick cream and powdered sugar together) with an electric mixer on low for 2-3 minutes.
2. Dissolve coffee and sugar in water, add vanilla.
3. Layer half of the ladyfingers in the bottom of a shallow dish.
4. Pour half of the coffee mixture over the ladyfingers.
5. Spread half of the cheese mixture over the ladyfingers evenly. Then cover with the remaining half of the ladyfingers.
6. Pour the remaining half of the coffee again over the second layer of the ladyfingers, top with the remaining half cheese mixture.
7. Sprinkle cocoa powder on top and garnish with grated chocolate bar before serving.
8. Serve immediately or chill until serving time.

Creamy Cheese Sandwich

I usually prepared crispy sandwiches but this time I made it soft but not soggy of course.  This ideal for breakfast esp. when you re running out of time. Very simple and easy to prepare.

Ingredients:
6 pcs. sliced bread
2 cheddar cheese singles
cream cheese
tomato, thinly sliced
lettuce

Directions:
1. Spread enough amount of cream cheese over the 2 slice breads, add tomato slices over the cream cheese. Cover each bread with another slice.
2. Place each of the singles over the second layer, top with lettuce. Cover the lettuce with another slice bread.
3. Microwave for 10 seconds enough to soften the bread but remains the lettuce crispy.
4. Cut the sandwiches into 2 diagonally for easy biting.

Related Post:
Tuna Cucumber Sandwich
Tuna Sandwich with Pineapple
French Toast Tuna Sandwich

Pineapple Filled Doughnut

This recipe was sent to me by Delmonte Kitchenomics few weeks ago, but the original recipe used fruit cocktail instead of pineapple. I didn’t able to buy fruit cocktail that’s why I only used pineapple. It was very yummy but I swear I will never do it again since I found it very difficult for me to roll the dough especially with fillings, I cannot seal it perfectly! 😦

Ingredients:

Filling:
1 can 234 g Crushed Pineapple, well drained
1 tbsp. cornstarch dissolved in pineapple syrup
1 tbsp. sugar

Doughnut:
1 cup all-purpose flour
¼ cup sugar
¼ cup fresh milk
1 egg yolk
1 tsp. butter
½ tsp baking powder
¼ tsp. baking soda
1 pinch salt
Oil for frying
Confectioners sugar

Direction:
Filling
1. Combine all ingredients, mix well. Simmer over low heat for 3 minutes or until dry. Set aside.

Doughnut”
1. Mix half of flour with all the ingredients except oil and confectioners sugar. Beat until smooth, stir in the remaining flour. Refrigerate for 1 hour.

2. Roll dough on a floured surface, take 2 tbsp. from the dough and flatten into 1/8 cm thick. Spread ¾ tbsp. filling on one end. Roll, then seal. Gather both ends and press to close. Set aside. Repeat same procedure until all dough are formed.

3. Heat oil in a pan, deep fry the dough nuts until light brown, the turn to brown the other side. Drain on paper towels. Sprinkle with confectioners sugar.

4. Drizzle with chocolate syrup (optional)

Corn Muffin

Muffin is one of our regular breakfast at home, one of the reason why I always made it is because our son Azhfaar loves it so much. He used to call it cake but now he called it muffin already. While I’m typing this he saw the picture and he’s asking me if we still have it. 🙂

The first corn muffin that I posted here was different since I mixed it with pineapple, that’s why I posted this since when I checked my blog statistic few days ago, one of the search engine terms used to find this blog was corn muffin. So here is it.

Ingredients:
1/4 tsp. salt
3 tsp. baking powder
2 ½ cup all-purpose flour
1 egg, beaten
½ cup sugar
½ cup melted butter
½ cup milk
1 can 240 g cream style corn
Butter cooking spray

Directions:
1. Sift together salt, baking powder and flour. Set aside
2.. In a medium bowl, combine egg, sugar, butter and milk. Mix well.
3. Add the flour mixture, mix together but avoid over stirring. Add cream corn, stir. The mixture should be lumpy.
4. Grease each muffin pans with the cooking spray.
5. Fill the greased pans with the batter about half full.
6. Bake in a preheated 180 degrees C oven for 30 minutes or until done.

Related Posts:
Corn and Pineapple Muffin
Fruitty Muffin
Raisin Muffin with Chocolate Chips

Beef Taco

I never tried to make Taco dish before, I wonder why? We were on grocery section of City Centre three nights ago with my hubby and we passed by at the Mexican foods stand, the boxes of taco shells were neatly arranged in front so it was very easy for me to take a glance on it. While I was looking at the products my hubby said “hon why don’t you try to make one at home?”, so I grabbed one taco shell box and put it in our cart.

I have no time to cook few days ago hence I just made it last night. We don’t have taco sauce at home so I just served it with sweet chili sauce and it was yummy. I regret that I did not able to take a clearer picture, we were hungry last night and moreover, my little Azhfaar was disturbing me, he wanted to place his little finger on the plate so that it will appear in the picture. lol 🙂

Ingredients:
6 taco shells
250 g cup ground beef
1 medium onion, minced
1 tsp. minced garlic
3 tbsp. soy sauce
pepper to taste
1 large tomato, chopped
1 cup finely cut or chopped lettuce leaves
1 cup grated cheese ( I used cheddar)
taco sauce or any of your favorite sauce

Directions:
1. Heat non-stick pan and heat ground beef until brown. Drain.
2. Add garlic, onion, soy sauce and pepper. Stir to mix well and cook until dry. Remove from heat.
3. Bake taco shells in preheated 200 degrees oven for 5 minutes.
4. Scoop 1 tbsp. from the ground beef mixture and place it inside the taco shells. Top with chopped tomatoes, lettuce leaves and cheese alternately. Repeat this procedure until all the taco shells are filled.
5. Serve with taco sauce on top.

Related Post:
Lettuce Wraps

Pineapple Pie

I was in a mood to cook something for our snack the other night and I don’t know why the first thing that came into my mind was to make a buko pie even though I knew that we didn’t have buko at home and we are too far from the Filipino supermarket to buy one. I think it’s because I just miss buko so much. So instead of buko pie, I just made pineapple pie, my hubby was out that night and at least he had something to munch by the time he returned home. Actually, that was my first time to make pineapple pie, I browsed my recipe collection and this is what I found, however I changed some of the ingredients’ amount, the original recipe calls for 2 cups flour but I added 1 cup to make it 3 since I found it too thin for the crust, I also reduced the amount of sugar from 1 cup to ½ only because I don’t like my pie to cause me diabetic someday, lol 🙂
Photo Sharing and Video Hosting at Photobucket

Ingredients:
For the Crust
3 c all-purpose flour
1 tsp. salt
¾ c butter
1/3 c oil
6-7 tbsp. cold water

For the Filling
2 c pineapple chunks/crushed
1 c pineapple juice
¼ c cornstarch
½ c white sugar

Directions:
For the Crust
1. In a large bowl, sift together flour and salt, cut butter into small cubes put in the flour mixture. Mix the flour and butter using 2 knives or pastry cutter.
2. Add water and mix well to make a right dough.
3. Divide the dough into 2 and warp each half with a plastic wrap. Refrigerate for at least 30 minutes.

For the Filling
1. Mix all ingredients together, mix gradually by spoon. Make sure that there are no lumps after mixing it. Set aside.

Final Touch
1. Heat oven into 250 degrees C.
2. Get the other half part of the dough, use rolling pin to flatten it until it becomes thin and as big as the pie plate.
3. Transfer the flatten dough into the pie plate, then pour the filling over it.
4. Do the same thing with the remaining dough to cover the top of the filling.
5. Press the sides with fork so the crust would stick together.
6. Puncture the top with a fork for the steam to escape.
7. Brush the top with egg wash (1 beaten egg with 2 tbsp. water)
8. Bake within 30 minutes or until golden brown. Chill before serving.